Parsnip, Sweet Potato, and Gorgonzola Au Gratin with Sage
The flavors of this dish pair well with turkey and roasted chicken, but it’s hearty enough to be a vegetarian entree with salad and sourdough bread.
Ingredients
- 3 large sweet potatoes peeled and thinly sliced on a mandolin
- 3 to 4 large parsnips peeled and thinly sliced on a mandolin
- 3 tablespoons flour
- 1/2 tablespoon kosher salt
- 1/2 tablespoon freshly ground black pepper
- 1/4 cup unsalted butter
- 1 1/2 cups heavy cream
- 1 tablespoon freshly chopped sage
- 6 ounces crumbled Gorgonzola Piccante
Instructions
- Heat oven to 350°F.
- Toss sweet potatoes and parsnips with flour, salt, and pepper in a large bowl.
- Heat butter, heavy cream, and sage in a medium pot over medium heat until butter is completely melted.
- Remove from heat and let sit for 10 minutes.
- Add a layer of vegetables to the bottom of a lightly greased 9 x 13-inch baking dish, slightly overlapping.
- Add 11⁄2 ounces of Gorgonzola and about 1⁄4 cup of cream mixture on top of the vegetables.
- Repeat layering process until entire mixture is used.
- Cover the pan with foil and bake for 1 hour.
- Remove foil and bake another 20 to 30 minutes, or until the potatoes and parsnips are soft and a golden-brown crust forms.
- Serve warm or at room temperature.
Chef Josh Berry and Maggie Knowles
Chef Josh Berry and Maggie Knowles are both native Mainers who agree that cheese makes even the worst days better. They fell in love at a beekeeping conference and joined culinary and creative forces through recipes, photography, and writing. They also work as restaurant consultants through the B Frame. Josh’s career has taken him throughout cheese capitals such as Switzerland, Italy, and Vermont; his favorite cheese is Cabot Clothbound. Maggie has written about food, theater, and parenting; her current favorite cheese is Big Sky Grana. When not eating, they are tending to their chickens, bees, small dogs, and big teenagers.
